Sécurité sanitaire aliments

All you need to know about food safety

What are the potential sources of food contamination? What is a foodborne illness? How can I avoid food poisoning? What is salmonellosis and what does it cause? What does the Agency do to ensure that food is safe?

On the occasion of World Food Safety Day, we have prepared a special close-up to help you learn more about the challenges of food safety and our work to make food safer for consumers.

Taking action "from farm to fork"

Before reaching the consumer's plate, food goes through several steps and can potentially be contaminated by bacteria or viruses. The Agency takes action, "from farm to fork", to ensure food safety.

> Find out more about our work.

Ten tips to avoid food poisoning

Every year, one third of foodborne illnesses occur in the home, due among other things to food that is poorly stored or insufficiently cooked, or cross-contamination between foods.

> Read our 10 recommendations (PDF) to avoid food poisoning (in French).

"Covering all aspects of the health risks associated with food"

Read the portrait of Corinne Danan, Deputy Head of the Salmonella and Listeria Unit at ANSES. She talks about her career, the Agency's role as a reference laboratory for Listeria – the bacterium that causes a potentially serious illness in pregnant women – and her experience during the COVID-19 pandemic.

Prevention of the risk of salmonellosis

Through the testimony of three of our scientists, find out what the Agency is doing about Salmonella, the bacterium responsible for approximately 72 deaths, 4,400 hospitalisations and more than 198,000 cases each year in France.

Determining the risk factors for foodborne diseases

Toxoplasmosis, hepatitis A and E viruses, salmonellosis... we are exposed to these diseases in many different ways, including via the consumption of certain foods, food preparation practices, human-to-human transmission and contact with animals. The Agency's work has identified the most important risk factors for each population group and each pathogen.

> Find out more about these studies.